Place meat into a bowl, then add rice, salt pepper and parsley. Knead well together. Wet palms and form walnut-sized meatballs. Put them into a bowl with flour, and shake until meatballs are coated with the
flour. Bring water to a boil, then add onion, butter, carrots and salt. Transfer meatballs gently into the boiling water. Add potatoes when
meatballs are half cooked. Simmer for about 1/2 hour on lowest possible heat until the meatballs are cooked. Remove from heat and discard the cooked onion.
To prepare the sauce: Ingredients: 2 eggs; and 4 tablespoons lemon juice.
Break the eggs into a bowl, then add lemon juice and beat the two together. Gradually add 4 tablespoons of broth from the meatballs. Stir once. The dish should have plenty of gravy.